In a medium bowl, beat butter until creamy. Add half the ground almonds, 1 cup Splenda, egg, vanilla, baking soda and cream of tartar. Beat until well combined. Beat in remaining ground almonds. Cover and chill in bowl for 1 hour. Pre-heat oven to 350 F. In a small bowl, combine the 2 tablespoons Splenda and the cinnamon; mix well. Roll chilled dough into 1-inch balls. Gently roll each ball in the cinnamon-Splenda mixture to coat and place 2 inches apart on an ungreased baking sheet. Bake 10-12 minutes until lightly browned at the edges. Carefully remove from pan to cooling rack to cool completely.

Reviews of Low-Carb Snickerdoodles:

BestImmuneBoosterDotCom in Alberta Canada Dec 17, 2014
Would make this again.
Please do not use Splenda! Great recipe, but please use Swerve or Xylitol, or a combination of those for better results. Splenda is so bad for you! It kills the healthy flora in your gut - don't do it!4 stars

Michie in Pennsylvania Apr 12, 2012
Would make this again.
They are very yummy!! Love that they are low carb AND gluten free!!4 stars

A cookie baker Nov 13, 2011
Would make this again.
these are great but im trying not to refrigerate for an hour due to lack of time will let know what happens(;5 stars

Missy in Florida Aug 15, 2011
Would make this again.
I used soy flour instead of almonds and 2 eggs instead of 1 for a more cookie dough consistency (probably due to the difference in flour.) These cookies were AMAZING! I had no problems with crumbling or any of that, the cookies are rum ball size. Will definitely be making more of these.5 stars

A cookie baker in wyoming Feb 20, 2011
Would make this again.
very very tasty, making a second time.5 stars